After printing a recipe, I put it in a plastic page protector sheath and file it in the appropriate three ring notebook according to type, appetizer,main course, etc. or however is convenient for you to categorize. When I choose one to prepare it is then easy to take out and work with. If ingredients are spilled on the page simply wipe the nylon with a moist cloth. It is also easy to flip through the pages.
I even do this with recipes off cans, off the back of boxed, out of the newspaper, or magazines. For these type recipes I just tape them to an 8 1/2 x 11 sheet of paper then slide that in the page protector. This way I can put two or three smaller recipes on the same page.
Post by Chris in NM on May 29, 2003 16:11:18 GMT -6
I do mine the exact same way!!! So far, I have about 15 large 3 ring binders with the plastic sleeves and tons of recipes. All of them are full!!!!! This is an excellent idea and way to keep the recipes clean and readable for years!
I would add that since these binders are great for passing down to future generations, that a system be set up to identify the ones that were used and how often.... it could be as simple as adding a gold star to the page each time the recipe is used.
Post by Chris in NM on Jun 11, 2003 15:21:24 GMT -6
Hello and welcome to Nancy's Kitchen, JNBSmiles!!!!! You are right! I put an ink star above the recipe we use and the date and also mark whether we (hubby!) liked it and if we would make it again. It does help when I go back to make the same thing again. Tonight we are having Philly Cheese Steak Sandwiches again. I have always bought the deli roast beef for this and it turns out great. I also mark this down. How do you mark your favorites?